1 1/4 c. crushed pineapple
1 pkg. lemon Jello
1 can Carnation evaporated milk
Juice of 1 1/2 lemons

Put pineapple in pot and bring to a boil. Add lemon Jello; stir until dissolved. Put in refrigerator to chill. Chill can of Carnation milk, then whip until stiff. Mix with pineapple. Add juice of 1 1/2 lemons. Pour into baked pie crust and chill.